Homemade Pasty Pocket

Monica H

By
@MonisiaH

Super quick and super easy; use this with whatever leftovers you have in your fridge! For this one I used the chinese chicken and rice I made last night, as stuffing. Also, you can use chopped up meatloaf, leftover mashed potatoes (mix in a little cheese and veggies), leftover pizza (scrape off topping to use as dough filling), any leftover casserole or pastas or whatever have you. Possibilities of stuffing are endless and it makes a wonderful lunch for next day!

*** Serve with various salad dressings as "dipping sauces".


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Comments:

Serves:

2

Prep:

5 Min

Cook:

20 Min

Ingredients

1 can(s)
refridgerated crescent dough
leftovers

Directions Step-By-Step

1
Preheat oven as directed on dough package.
2
Unroll dough and divide along perforated seams to form 4 large squares. In the middle of the squares there might be more perforation. Use fingertips to seal those up (don't want leaky pasties!)
3
Spoon in your leftover stuffing into two of the squares.
4
Top those with the other dough squares, and lift gently to pinch the edges closed.
5
Using the assistance of a spatula, lift pasties into casseole baking dish. Bake until golden brown on top.

About this Recipe